ISC Class 12 Specimen Paper 2021 Hospitality Management

HOSPITALITY MANAGEMENT
(Maximum Marks: 70)
(Time allowed: Three hours)
(Candidates are allowed additional 15 minutes for only reading the paper.
They must NOT start writing during this time.)
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Answer Question 1 from Part I and five questions from Part II.

The intended marks for questions or parts of questions are given in brackets [ ].
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PART I (20 Marks)
Answer all questions.

Question 1
Answer briefly each of the following questions: [10  2]

(i) What are the two important Conceptual Skills required for Hospitality?

(ii) Expand the abbreviation UNWTO.

(iii) List any four main Meal Periods.

(iv) What is a Menu?

(v) What are the three broad classifications of hotels?

(vi) Name any two types of services made available in the Food and Beverage

(vii) How are the guest rooms classified?

(viii) What does the abbreviation SOP stand for?

(ix) What is meant by the nutritional value of food?

(x) Name any two operational areas of a Hotel.

PART II (50 Marks)
Answer any five questions.

Question 2

(a) Explain any two types of Stocks used in a hotel kitchen. [5]

(b) Briefly explain the Guest Cycle. [5]

Question 3

(a) Explain the role of Control Desk in the accommodation operations of a hotel. [5]

(b) Write a short note on the recent technological trends in the Hospitality sector. [5]

Question 4

(a) How can Social Media be used in the Hospitality sector? [5]

(b) Briefly explain the importance of safety and hygiene in a hotel kitchen. [5]

Question 5

(a) Explain the concept of meet, greet and seat with reference to the Food and [5]
Beverage Service area of a hotel.
(b) What is meant by “wow” factor? Explain with reference to the customer care [5]
service in Hospitality.

Question 6

(a) What is a Property Management System? Explain its uses in the Hospitality sector. [5]

(b) Describe the five main interpersonal skills required in Hospitality. [5]

2

Question 7

(a) What are food allergens? Name any two food allergens and the allergies caused by [5]
them.
(b) Name and briefly explain any two types of menus used in the Food and Beverage [5]

Question 8
(a) Write a short note on sustainability, with reference to the Hospitality sector. [5]

(b) Mention any three types of Soups and any two types of Sauces prepared in a hotel [5]
kitchen. List the ingredients of these soups and sauces.

Question 9
(a) What are the five main attributes that the accommodation operations personnel [5]
should possess?

(b) Briefly explain any two basic factors to be kept in mind while planning a menu and [5]
the cost of food associated with it.

3 ISC SPECIMEN QUESTION PAPER 2021